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The origin of mapo tofu can be traced to 1862 during the Qing Dynasty (1644-1911) and to a couple surnamed Chen, who ran Chen Xingsheng Restaurant, a small eatery near Wanfu Bridge in north Chengdu. Ingredients 16 ounces medium or medium-firm tofu (if unavailable, go with firm) 1 rounded teaspoon Sichuan peppercorns 3 tablespoons canola

Pho is a popular food in Vietnam where it is served in households, street-stalls, and restaurants country-wide. Residents of the city of Nam Định were the first to create Vietnamese traditional Pho. It is considered Vietnam’s national dish. Ingredients ½ pound thin rice noodles (labeled “vermicelli” or “rice sticks”) 8 cups rich beef or chicken

Eggplants contain rich nutrients, especially the bright purple skin that’s packed with anthocyanins. They are a rich source of antioxidants and manganese — a cup of eggplant can provide 6 to 10 percent of daily manganese needs. Available throughout the year, eggplants are at their best and freshest in late summer and are also easy

Chinese culinary historians claim Szechuan Soup was invented by the poor peasant class. You’ll find different regional Szechuan Hot and Sour Soup recipe’s throughout China. In the Sichuan area, hot and sour soup is called as Suan La Tang which is usually prepared with chicken and pork stock. Ingredients 1 cup – thinly stripped tofu